This recipe for Vegan Chickpea Sliders with fresh herbs, capers and arugula has become a god-send when having to whip something up quickly and inexpensively for a gathering- and when it needs it to be vegan or vegetarian -and still hearty. My friend Sherrece introduced them to me a few years ago, and I fell in love with them, putting a variation of them on our catering menu. They are always a big hit, and surprisingly, non-vegans end up devouring them too. It’s such a simple recipe that can me made in minutes. It’s also perfect for easy weeknight meals, or lunches, and instead of using slider buns, the salad can be stuffed into pita bread, or into wraps. If gluten free, skip the bread all together and place a scoop of the flavor chickpea salad over a bed of dressed arugula. For those, who are not cilantro fans, substitute Italian parsley and a bit of fresh tarragon.
These amazing little Pedrosillano Café Garbanzo Beans (or chickpeas) are tiny. But after a night of soaking, they double in size. They have a thin skin, and a creamy interior, making them a perfect candidate for this salad (snd for hummus) because of their smooth texture, and nice snap. They have a delicious, subtle nutty flavor.
Store bought slider buns are the easiest and fastest option. Most grocery stores bake them right there in their bakery section, with less preservatives, and I like these better than packaged brand names.
Mini pitas are a fun, cute alternative.
Or, if you feeling very motivated, make your own super mini slider buns. These are the size of a walnut -literally bite-sized!
But for today, I just used store bought.
Place a hearty amount of the chickpea salad on the bun. Top with arugula, and top with the lid.
Place on a platter, and serve!
2 celery stalks, finely chopped
¼ C onion, finely chopped
1 garlic clove, finely minced or grated
2 T capers and 1 T caper “juice”
½ C chopped cilantro ( or sub other herbs- dill, basil, italian parsley, tarragon)
⅓ C mayo or Vegeniase ( vegan mayo)
1 T whole grain mustard
salt and pepper to taste
10 Slider Buns
1 C arugula
cornichons ( tiny pickles)Instructions:
In a medium bowl, fold the first 8 ingredients together. Taste for salt. Add salt and pepper as needed.
Place a generous spoonful on a slider bun. Top with arugula, then bun top. Skewer with a cornishon.
Serve within the hour.
Prep time: Cook time: Total time: Yield: 10-12 Sliders